Recipe from: Krista Lambert
Perfect for summer mornings!
2 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon zested, juiced
3/4 cup sour cream
2 large eggs
1 tsp vanilla
1/8 tsp lemon extract
1 stick unsalted butter
Whisk the dry ingredients, including the lemon zest in large bowl. In another bowl, whisk the remaining ingredients, including the lemon juice. Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don't worry if you have a few lumps. Spoon batter into paper-lined muffin tins. Bake at 375 deg for 18-20 min, until golden. Cool 5 minutes before unmolding.
Perfect for summer mornings!
2 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon zested, juiced
3/4 cup sour cream
2 large eggs
1 tsp vanilla
1/8 tsp lemon extract
1 stick unsalted butter
Whisk the dry ingredients, including the lemon zest in large bowl. In another bowl, whisk the remaining ingredients, including the lemon juice. Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don't worry if you have a few lumps. Spoon batter into paper-lined muffin tins. Bake at 375 deg for 18-20 min, until golden. Cool 5 minutes before unmolding.
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